Ingredient Scientist

This role will be the resident expert in everything ingredient associated by using scientific principles to research, develop and improve current as well as new products. Position requires a person who is strong in practical and technical skills and analytical skills in the field of meat and poultry processing. This position will apply scientific principles to understand the chemical, physical, and sensory properties of food ingredients, ensuring safety, quality and consumer appeal.

This role includes formulating new products, improving existing ones, and collaborating with other departments such as Operations, Food Safety, QA and Regulatory teams. The person must be able to communicate technical information and research findings clearly and concisely both verbally and written. Draw conclusions and communicate findings to Sr. Management through data collection and reporting. Requires the ability to direct and handle multiple tasks at one time and work within a project timeline.

It is essential that the person have the ability to communicate the department mission and objectives in a clear and persuasive manner. Requires the ability to adapt to unforeseen circumstances and the ability to resolve conflict with minimal assistance.

This role will be the resident expert in everything ingredient associated by using scientific principles to research, develop and improve current as well as new products. Position requires a person who is strong in practical and technical skills and analytical skills in the field of meat and poultry processing. This position will apply scientific principles to understand the chemical, physical, and sensory properties of food ingredients, ensuring safety, quality and consumer appeal.

This role includes formulating new products, improving existing ones, and collaborating with other departments such as Operations, Food Safety, QA and Regulatory teams. The person must be able to communicate technical information and research findings clearly and concisely both verbally and written. Draw conclusions and communicate findings to Sr. Management through data collection and reporting. Requires the ability to direct and handle multiple tasks at one time and work within a project timeline.

It is essential that the person have the ability to communicate the department mission and objectives in a clear and persuasive manner. Requires the ability to adapt to unforeseen circumstances and the ability to resolve conflict with minimal assistance.

• Serve as the subject matter expert on ingredients, functionality, and food safety, providing guidance, solutions, and support to the Culinary and Technologist teams.
• Adhere to the company “CARES” initiative (Collaborate with Purpose, Act with Integrity, Respectfully Challenge, Expect Excellence, Safety First)
• Stay abreast of industry trends, emerging technologies, and regulatory changes that impact food science and technology.
• Conduct research on new food ingredients and explore their functionality.
• Develop product formulations with new and existing ingredients, conduct ingredient testing, and analyze product samples to ensure they meet or exceed quality and safety standards.
• Mentor junior food scientists and provide guidance on experimental design, methodology, and data analysis.
• Set up an internal science lab
• Provide technical support to internal and external stakeholders, including sales, regulatory, food safety, and marketing, on ingredient functionality and its use(s) in new product development.
• Ensure compliance with food safety and quality standards, including FDA and USDA regulations and industry best standards and company specifications.
• Maintain accurate and precise records of research, tests, and validations
• Analyze ingredient and product stability, shelf life, and changes during and after processing, and its effect in storage conditions.
• Develop and execute research hypotheses, experiments, and studies.
• Utilize analytical tests and statistical methods to collect and interpret data.
• Stay abreast of industry trends, advancements, and scientific literature.
• Assist with regulatory documentation and labeling requirements, especially for ingredients and supplements.
• Support the transition of formulations from lab/bench to mass production in the plant.
• Conducts sensory panels and assists in shelf-life studies
• Formulate new or existing recipes to achieve specific objectives, ie, taste, texture, nutritional value.
• Develop and refine flavor profiles, potentially…